Why You’ll Love This Recipe
Grilled Artichokes with Magical Aioli are a smoky, savory appetizer or side dish that feels both elegant and satisfying. The grilling process brings out a deep, nutty flavor in the artichokes, while the creamy, garlicky aioli elevates every bite. It’s a fresh, flavorful dish that’s perfect for spring and summer gatherings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large globe artichokeslemon (halved for rubbing and boiling)saltolive oilgarlic (minced)buttermayonnaiseDijon mustardlemon juicepaprikaground black pepper
directions
Trim the artichokes by cutting off the top inch, snipping the leaf tips, and trimming the stem. Rub all cut surfaces with lemon to prevent browning.
Bring a large pot of salted water to a boil. Add halved artichokes and a few lemon slices. Boil for 20–25 minutes until the stems are fork-tender.
Remove artichokes, drain well, and let cool slightly.
Cut artichokes in half (if not already halved) and remove the fuzzy choke with a spoon.
Brush the cut sides with olive oil and sprinkle lightly with salt.
Grill cut-side down over medium-high heat for 5–7 minutes until grill marks form and edges are slightly crispy.
To make the magical aioli, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, paprika, and a pinch of black pepper in a bowl.
Serve warm grilled artichokes with a generous side of aioli for dipping.
Servings and timing
This recipe yields 4 servings.Preparation time: 15 minutesBoiling time: 20–25 minutesGrilling time: 5–7 minutesTotal time: 40–45 minutes
Variations
Add fresh herbs like parsley or basil to the aioli for extra brightness.
Spice up the aioli with a dash of cayenne or hot sauce.
Serve with multiple dipping sauces like balsamic glaze or herb vinaigrette.
Use Japanese Kewpie mayo in the aioli for extra umami.
Grill with a squeeze of lemon juice for extra acidity.
storage/reheating
Store leftover grilled artichokes in an airtight container in the fridge for up to 3 days.Reheat in a 350°F oven for 10–12 minutes or in a grill pan until warmed through.Aioli can be stored separately in the refrigerator for up to 1 week.
FAQs
Can I prep artichokes ahead?
Yes, boil and trim them in advance, then grill just before serving.
What does grilling do for artichokes?
Grilling adds a smoky, caramelized flavor that enhances their natural taste.
Can I make the aioli dairy-free?
Yes, the aioli is naturally dairy-free if using standard mayo.
Is the choke edible?
No, the fuzzy choke should be removed before eating—it’s not pleasant in texture.
Can I steam instead of boil?
Yes, steaming takes a bit longer but works just as well to soften the artichokes.
What if I don’t have a grill?
Use a grill pan or broil the artichokes for a similar charred effect.
Can I use jarred artichokes?
For best results, use fresh globe artichokes. Jarred ones are usually too soft for grilling.
Conclusion
Grilled Artichokes with Magical Aioli are an unforgettable combination of smoky flavor and creamy indulgence. With a little prep and a quick char on the grill, this dish turns humble artichokes into a gourmet experience. Serve it as a standout starter or a side that steals the show.
Print
Grilled Artichoke Recipe with Magical Aioli
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Artichoke Recipe with Magical Aioli features tender, smoky artichokes grilled to perfection and served with a creamy, flavorful aioli dip that elevates the dish to gourmet levels.
Ingredients
- 4 large artichokes
- 1 lemon, halved
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste (for aioli)
Instructions
- Fill a large pot with water, squeeze in lemon halves, and bring to a boil.
- Trim artichokes by removing tough outer leaves, snipping sharp tips, and slicing off the top inch and stem.
- Boil the artichokes for 20–25 minutes, or until tender. Drain and let cool slightly.
- Cut each artichoke in half lengthwise and remove the fuzzy choke with a spoon.
- Brush cut sides with olive oil and season with salt and pepper.
- Preheat grill to medium-high heat. Grill artichokes cut-side down for 5–7 minutes until char marks appear.
- While grilling, mix together mayonnaise, lemon juice, garlic, Dijon mustard, smoked paprika, salt, and pepper in a small bowl to make the aioli.
- Serve grilled artichokes warm with the aioli on the side for dipping.
Notes
- Artichokes can be steamed instead of boiled if preferred.
- The aioli can be made ahead and stored in the fridge for up to 3 days.
- Add a pinch of cayenne to the aioli for a spicier kick.